CookShelfPlanning a big holiday meal can involve a fair amount of stress. Keeping track of the timing of dishes can be tricky and doing the prep work is important. Who better than a professional chef to understand these…
When Ruth Reichl was a restaurant critic back for The New York Times in the 1990s, she shook up the staid profession by visiting restaurants in disguise and offering rave reviews for eateries that fell outside the…
We're going to start off this week's food news recap by tooting our own horn. We have recently surpassed over 9,000 indexed books here at Eat Your Books. None of this would be possible without our indexers - both…
In the past decade, Nordic baking - that is, baking in the traditional styles of the Scandinavian countries plus Finland, Iceland, Greenland and the Faroe Islands - has been on an ascendant arc. Why has it reached a…
If you are over a certain age in the US, you probably remember the commercial for Tootsie Pops where a cartoon kid asks a wise owl how many licks it takes to get to the Tootsie Roll center of the sucker. I was reminded…
There are people who think tiramisù is not a great dessert. While it's true that in the wrong hands it can be stodgy or one-dimensional, but done well it strikes a perfect balance with its creamy, light structure and…
Some people are destined to write cookbooks. At least it seems that way when they are able to write dozens of bestselling books on numerous topics and assemble a huge following. I'm talking about Bruce Weinstein and…
Perhaps you have seen the '10 year challenge' popping up in your social media feeds: a photo of someone in 2009 paired next to one from 2019. Another decade has gone by, and humans love to take stock and reflect at the…
If you utter the phrase 'nose-to-tail eating' these days almost anyone with even a passing interest in food will know what you mean. Back in the mid-1990s, when Fergus Henderson and Trevor Gulliver founded their iconic…
A crown roast of lamb makes for a gorgeous presentation. It looks intimidating, but having a good butcher goes a long way to making the rack look great. Two adventurous butchers recently attempted to make this…
Tom Parker Bowles' most recent cookbook, Fortnum & Mason: Christmas and Other Winter Feasts, was released in the UK last fall but only recently made it to US bookstores. Parker Bowles, who writes a weekly column for The…
Last week I was describing an event to two young women and they asked me how long ago it occurred. I replied "The late 90s, not that long ago." They chuckled, and I then realized that the late 1990s were, in fact, 20…
